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Wheat-Free and Nutritious Bread and ‘Coricos’ Made with Mesoamerican Ancestral Corn, Amaranth, Sweet Potato and Chia
People with wheat-related disorders require wheat-free and good quality baked goods. We prepared wheat-free bread and cookies (coricos) with flour...
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Elm (Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread
Elm bark ( Ulmus pumila L. ) flour is a nutritious and sustainable edible material for develo** the macromolecular network in the food matrix. In...
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Cold Plasma Treatment of Little Millet Flour: Impact on Bioactives, Antinutritional Factors and Functional Properties
This study delves into the transformative effects of atmospheric cold plasma (CP) treatment on little millet flour (LMF), specifically exploring...
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Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential
Wheat is an important staple food and its processing quality is largely driven by proteins. However, there is a sizable number of people with...
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Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement
Low glycemic index (GI) food which is nutritious would be far more desirable for health. Oat bran and inulin have a wide range of food applications,...
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Functional, Thermal, Pasting, and Antioxidant Properties of Flour from Indian Browntop Millet (Brachiaria ramosa) Cultivars
The present study aimed to characterize the functional, morphological, thermal, pasting, rheological, and antioxidant properties of flour samples...
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A Non-label Electrochemical Aptasensor Based on Cu Metal–Organic Framework to Measure Aflatoxin B1 in Wheat Flour
Aflatoxin B1 (AFB 1 ) is an important indicator in food safety assessment. In the present study, a non-label electrochemical aptasensor based on the Cu...
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Development of a corn flour certified reference material for the accurate determination of zearalenone
A certified reference material (CRM, KRISS 108-01-002) for zearalenone in corn flour was developed to assure reliable and accurate measurements in...
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Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough
Legume flours can nutritionally enrich gluten-free bread but can also negatively affect its flavour. Although sourdough fermentation can improve...
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Inventory calculation for commercial production of cereal grain flour using particle size distribution model
In India cerealgrain sector reflects increasing demand with increasingly affluent population.Wheat, jowar (sorghum), and corn (maize) are commonly...
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Effect of Cold Atmospheric Surface Microdischarge Plasma on the Inactivation of Fusarium moniliforme and Physicochemical Properties of Chinese Yam Flour
Cold atmospheric plasma (CAP) as an emerging nonthermal technology holds great potential in food sterilization and biopolymer modification. The...
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Enhancement of Digestibility of Nutrients (In vitro), Antioxidant Potential and Functional Attributes of Wheat Flour Through Grain Germination
Wheat grains were germinated at different time (12, 24, 36, and 48 h) and temperature (25, 30, and 35°C) to enhance the functionality of resultant...
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Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour
In this study, snacks were prepared by combining hazelnut shell, teff flour, persimmon powder, almond milk, carob flour, and quince seed mucilage....
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Effects of particle size on the physical, chemical, and technological properties of pre-gelatinized whole pinhão (Araucaria angustifolia) flour
This study investigates the influence of particle size on the chemical, technological, rheological, thermal, and structural properties of whole...
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Production of Wheat Flour/PBAT Active Films Incorporated with Oregano Oil Microparticles and Its Application in Fresh Pastry Conservation
This study aimed to produce wheat flour and poly (butylene co-terephthalate adipate) films with the addition of free and microencapsulated oregano...
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Starch digestibility and quality of cookies made from acid and heat-moisture treated sweet potato starch and wheat flour composites
Nowadays, resistant starch (RS) has been widely produced using the physical modification methods and applied for producing low-carb foods. In this...
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Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour
The growing awareness of the consumers on the advantages of a proper nutrition is deeply modifying their demands. Hence, the exploitation of...
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Analysis of selected deep features with CNN-SVM-based for bread wheat seed classification
The main ingredient of flour is processed wheat. Wheat is an agricultural product that is harvested once a year. It may be necessary to choose the...
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Evaluation of thermogravimetric, textural and viscoelastic properties in ternary system of amaranth, wheat and whole wheat
In this study, we evaluated thermals, textural and rheological properties of amaranth concentration (AF) on ternary dough system elaborated with...
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Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiation
Effects of autoxidation and light irradiation on the oxidative stability were evaluated in rice oil from two brown rice flours including ‘Baromi2’...
